Why You’ll Love These Brown Butter Peanut Butter Brownies

Brown butter transforms your basic brownie into a deep, nutty masterpiece. The addition of rich peanut butter creates a swirl of creamy texture and sweet-salty contrast. You’ll get:

• Fudgy centers with crackly tops
• Bold chocolate flavor from baking chocolate + cocoa
• Pockets of melted chocolate chips
• Swirls of peanut butter in every bite

Try my other brownie recipes if your are not a fan of peanut butter, like Fudgy Brown Butter Brownies and Crackly-Top Fudge Brownies.

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Ingredient Needed To Make Peanut Butter Brownies

½ cup (113g) unsalted butter – browned

• Browning the butter unlocks toasted milk solids, adding rich, nutty depth that complements the chocolate and peanut butter beautifully.
• Use unsalted so you can control the salt level.
• Pro tip: Let the brown butter cool slightly before mixing with eggs so it doesn’t scramble them.

4 oz baking chocolate (56% cacao) – chopped

• This forms the foundation of the brownie’s fudgy texture and deep chocolate flavor.
• 56% cacao gives a balanced bitterness without being too dark or too sweet.
• If needed, you can use semi-sweet chocolate chips or a chopped chocolate bar, but avoid milk chocolate—it will make the brownies too sweet and less rich.

¼ cup (50g) white sugar

• Adds structure and promotes crackly tops (thanks to its crystallization when baked).
• Works alongside brown sugar for the ideal chew-to-crust ratio.
• I personally prefer to cane sugar, but you can swap in coconut sugar if needed, but the texture will be slightly different.

¾ cup (160g) packed brown sugar

• Provides moisture, a chewy texture, and a slight molasses flavor that pairs perfectly with brown butter and peanut butter.
• Use dark brown sugar for even more depth, or light brown sugar for a milder taste.

3 large eggs – room temperature

• Eggs emulsify the fat and bind the batter, contributing to structure and richness.
• Room temp eggs whip up better and incorporate more evenly.
• You can also use 2 eggs + 1 egg yolk for an even denser, fudgier texture.

2 tsp vanilla extract

• Enhances and rounds out the chocolate and peanut butter flavors.
• Use pure vanilla extract if possible—imitation won’t give the same aromatic depth.

⅓ cup (76g) creamy peanut butter

• Adds a creamy swirl and a sweet-salty contrast to the rich chocolate base.
• You can use  natural peanut butter, that is what I use and I like the lovely gourmet look that natural peanut butter gives. Make sure the peanut butter is fully stired. You don't want additional oil in your brownies.
• When swirling the peanut butter, make sure to swirl at the surface and not too far into the brownie batter.
• Use commercial brands like Jif or Skippy for best swirl and consistency.

¼ cup + 2 tbsp (45g) all-purpose flour

• Provides structure without making the brownies cakey.t
• Keeping the flour low ensures the texture stays ultra-fudgy.
• Spoon and level your flour to avoid packing too much into the batter.

¼ tsp salt

• Balances the sweetness and enhances the chocolate and peanut butter.
• You can finish the brownies with a sprinkle of flaky salt for extra contrast and gourmet appeal.

¼ cup (25g) Dutch-process cocoa powder

• Intensifies the chocolate flavor and gives the brownies a dark, dramatic color.
• Dutch-process cocoa is less acidic and smoother than natural cocoa, making it perfect for rich, mature chocolate desserts.
• Don’t swap with natural cocoa unless you adjust leavening, which isn’t necessary here.

¾ cup (131g) semi-sweet chocolate chips

• Melty pockets of chocolate in every bite take these brownies over the top.
• You can fold them in or sprinkle some on top before baking for visual appeal.
• Use dark chocolate chips if you want a more intense chocolate experience.

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How To Make Peanut Butter Brownies

1. Brown the Butter:
   In a saucepan, melt butter over medium heat. Stir frequently until golden brown and nutty, about 5–7 minutes. Remove from heat and pour into a large bowl, immediately add chopped baking chocolate and whisk until melted and smooth. Let cool for 5 minutes.
2. Mix Wet Ingredients:
   In the same bowl, add the white and brown sugar and whisk till well combined. Add eggs and vanilla and whisk until thick and glossy. (about 1 minute)
3. Add Dry Ingredients:
   Sift in flour, cocoa powder, and salt. Fold gently until just combined. Do not overmix!
4. Fold in Chocolate Chips:
   Stir in chocolate chips, reservinga handful to sprinkle on top.
5. Assemble:
   Pour batter into a parchment-lined 8x8-inch pan. Dollop peanut butter on top of the brownie batter and use a knife or skewer to swirl it into the surface of the batter. Don't go too far deep into the batter. Sprinkle remaining chocolate chips over the top.
6. Bake:
   Bake at 325°F (163°C) for 20-25 minutes or until the center is just set and a toothpick comes out with moist crumbs (not wet batter).
7. Cool & Slice:
   Let brownies cool completely before slicing for clean edges.

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FAQ

Can I use natural peanut butter?
Yes! Be sure to stir the peanut bttr befor adding to the brownie batter, not to add additional oil to the brownies. However, commercial creamy peanut butter is best for swirl and consistency.

How do I know when brownies are done?
The edges will be set, and the center will have just a slight jiggle. A toothpick should come out with moist crumbs.

Can I double the recipe?
Yes! Use a 9x13 pan and bake for 35–38 minutes.

Do I need to use Dutch-process cocoa?
Yes for best flavor and color, but in a pinch, natural cocoa will still work

How to add peanut butter to brownies?

1. (optional) Warm the peanut butter slightly (10–15 seconds in the microwave) to make it pourable but not runny.
2. Dollop spoonfuls of peanut butter over the top of your brownie batter that is in a pan.
3. Use a butter knife or skewer to swirl the peanut butter through the top layer in figure-eight motions. Make sure to not go too deep into the brownie batter.
4. Don’t over-swirl! You want visible ribbons, not fully blended peanut butter.

✅ Use ultra creamy peanut butter (like Jif or Skippy), if your want a better consistency with swirls. Natural peanut butter tends to separate and won’t swirl as well, but can still be used. Be sure to fully stir the peanut butter before pouring into the brownie batter and not add any of the peanut butter oil.